{ chocolate brownies with peppermint frosting* }

Recipe In English, please scroll down for the Dutch translation !

For the cake:

  • 5 eggs
  • 500g caster sugar
  • 120g plain flour
  • 100g cocoa powder
  • 250g unsalted butter, melted
  • 30g shelled walnuts, chopped (optional)
  • 30g dark chocolate, roughly chopped

Preheat the oven to 170°C (325°F) Gas 3. Put the eggs and sugar in a large bowl and beat with a handheld electric whisk until light and fluffy. Add the flour and cocoa powder and beat until all the ingredients are well mixed. Pour in the melted butter and mix through. Stir the walnuts and chocolate in by hand until evenly dispersed. Spoon the mixture into the prepared baking tray and bake in the preheated oven for about 30–35 minutes, or until the top is firm but the centre is still soft. Leave to cool completely.

For the frosting:

  • 200g icing sugar, sifted
  • 75g unsalted butter, at room temperature
  • 30g cocoa powder, sifted
  • 150g cream cheese, cold
  • 9-12 drops peppermint+ Young Living oils (add drops to taste)
  • a 33 x 23 x 5-cm baking tray, lined with greaseproof paper

Beat together the icing sugar, butter and cocoa powder in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny. When the brownie is cold, spread the frosting over the top.


Please do not add any other brands of peppermint oil to your baking as the common peppermint oils are not made for ingesting due to additives.
If you prefer to make brownies without frosting you can add the peppermint+ to the brownie base (6-9 drops) instead of in the frosting, I have tried both and personally prefer it in the frosting only.
I always make a double recipe for the frosting (one big container of marscepone) and freeze half of the portion in a ziploc bag (make it flat in the bag prior to freezing as that makes it easier to defrost), it tastes just as good as freshly made and it saves you so much time with your next batch of brownies or cupcakes 😉
Don’t want to make brownies “from scratch” ? You can also just buy a box of browniemix add the peppermint frosting onto that !

* this recipe is from the Hummingbird Bakery book, one of my go to baking books.

Recipe In Dutch

Benodigdheden brownie mix
5 eieren
500g kristalsuiker
120g gewone bloem
100g cacao poeder
250g gesmolten ongezouten boter
30g gehakte walnoten of pecannoten (optioneel)
30g gehakte pure chocolade
Braadslee of bakvorm van 23x33x5 (ongeveer)

Oven voorverwarmen tot 175°c. De eieren samen met de suiker fluffy kloppen. Hierna de cacao poeder en de bloem samen toevoegen en kloppen tot een mooi deeg. Hierna voeg je nog de gesmolten boter toe, ook weer goed kloppen. Als finishing touch voeg je de gehakte noten en chocolade toe! ongeveer 35 min. in de oven
Benodigdheden frosting
200g poedersuiker, sifted
75g ongezoute boter op kamertemperatuur
30g cocoa poeder, sifted
150g roomkaas (marscapone vind ik lekker erin) koud
9-12 druppels pepermint+ Young Living oil (druppels naar smaak)
Mix alle ingredienten 1 voor 1 in deze volgorde tot een gladde mengsel.
Als de brownies geheel zijn afgekoeld kun je dit erop smeren en in stukken snijden.
Ik raad je aan geen andere merken pepermunt olie te gebruiken voor het bakken daar andere merken toevoegingen aan de olien die het ongeschikt maken voor consumptie.
Wil je brownies maken zonder frosting dan is het ook mogelijk om peppermint+ in het beslag te doen (6-9 druppels) ipv in de frosting maar ik vind persoonlijk deze combi het lekkerst.
Ik maak altijd het dubbele recept voor de frosting (grote kuip marscepone) en vries de helft in, in een ziploc zakje (maak het plat en vries het zo in). Het ontdooit supersnel en smaakt net zo lekker. Scheelt ontzettend veel tijd als je weer een keer brownies maakt en het is ook lekker op cupcakes 😉
Heb je geen zin om brownies “”from scratch” te maken kun je ook gewoon een pak bij de winkel halen om dit te maken 😉
* dit recept komt uit het Hummingbird Bakery boek, mijn favoriete bakboek, echt een aanrader.

{ all about the minions }

Dude #2 turned 10 and he loves the Despicable Me movies so a theme for his party was soon found.
I made sweet Minion birthday cakes, angry minion cupcakes, decorated cookies with edible minion prints and of course the M&M’s and skittles were sorted in matching colors.

{ stroopwafel cupcakes with cinnamon frosting }

Dude #2 didn’t want to treat his classmates to evil minion cupcakes at school, no he wanted something different.

So he went through my cookbooks, pinterest board and found stroopwafel cupcakes with cinnamon frosting.

They were very tasty, everyone loved them and looked cute too, good choice !

{ bake sale at school }

Whenever there is a fair at one of the dude’s schools I make cakepops for them to sell, reason I do this is because there are always plenty of ladies making cupcakes and there’s always an overload of those.

These are a few of my SOLDOUTIN5MINUTES cakepops that I donated


{ doh … a simpsons party }

When boys get to the teenager age, there comes a time when kiddie parties are no longer appreciated. Good thing I can still go all out on the big grown up party …. Dude #1 loves the Simpsons so that was his theme for his 12th birthday bash.

We served cakepops brownies, oreo’s, choc chip cookies, brownies, mini donuts, M&M’s, hamburger candy, red licorice.

As you can see the top cake (I alway smake 2 layers) was donutshaped and that posed for some decorating challenges with the marzipan. But I rocked the bottom layer though !